Savory Empanadas or Mexicali Hand Pies, whatever you call them, these little half moon empanadas are addicting. Once the filling is ready, you can easily whip out about 2 dozen of these savory nuggets in about an hour or so. The filling is a mixture of shredded pork, chorizo, garlic, onions and seasonings.
They’re fabulous all on their own or served with queso blanco. Just remember to bring your appetite, you can’t stop at just one!
My first experience having empanadas was while living in Texas. A friend invited us to her family’s Christmas Eve feast. Man alive, her family knows how to cook. The beautiful spread of her extended-family’s dishes (including empanadas) made me breathless. It was a glorious sight (this was before cell phones, so no pictures). This was one of my favorite parties ever.
For the filling I made pork tinga, which is shredded pork, chorizo, garlic, onions, and green or red salsa. This recipe is a great way to use leftover pork roast. Simply sauté onions and garlic with the chorizo. Stir in the shredded pork and salsa and set aside to cool. Filling is also fantastic for enchiladas, tamales, tacos, burritos, etc.
What type of shredded meat to use:
- Shredded pork
- Shredded chicken
- Shredded beef
After you have the meat filling prepared, make the masa dough. Stir the dry ingredients together and cut in the shortening with a fork until finely crumbled.
Add the liquid all at once and stir until it comes together forming a large ball mass.
Cut two pieces of parchment paper into 6-inch squares. Use a 4-1/2 inch round cookie cutter and draw a circle for a guide, and flip paper over. Divide the dough into 20 to 22 portions and roll into balls, about the size of a golf ball.
Place a dough ball in between the two 6-inch parchment squares. Press the dough down by hand or use rolling pin to flatten. If you want really clean edges you can trim edges with the cookie cutter. However, the dough is very easy to press back together.
Remove top parchment. Egg wash one-half of the flatten dough ball. Place a heaping tablespoon of filling on dough disc.
Fold the parchment over and press edges, using the parchment as a press. Use tines of fork to crimp edges and place on parchment line baking sheet. Brush the finished empanadas with egg wash for a little color and bake for 20 minutes at 375 F.
And below are the beautifully baked ready to eat tasty savory empanadas.
I did try frying instead of baking, but my taste testers (family, friends, and neighbors) overwhelmingly loved the baked version, FYI. Serve with queso blanco, red salsa queso, guacamole, or all on their own!
Tip for perfect empanada dough:
- Do not make the dough a day ahead. If it sits overnight (fridge or room temp) it gets very soft, almost gooey and hard to handle.
- Cover dough balls loosely with plastic wrap while making empanadas. The dough can dry out a little and the edges will be rougher and crack more as they are flattened.
- Use only cold liquid in dough. If the broth you are using is not cold, substitute 1/4 cup ice cold water to cool it.
Savory Empanadas
Ingredients
Empanada Filling
- 1 medium onion, diced (about 1 cup)
- 2 large garlic cloves, mince
- 16 ounce pork or beef chorizo sausage (Don Juan brand is great)
- 3 cups Shredded pork, chopped across grain (may substitute chicken or beef)
- 3/4 cup salsa verde or red salsa or taco sauce of choice (choose your own heat level)
Empanada Dough
- 2-1/4 cups masa harina
- 3/4 cup flour (or gluten free flour mix)
- 1/2 cup shortening
- 1/2 teaspoon salt
- 1-3/4 cups cold chicken broth or water
- 2 eggs beaten with 2 tablespoons water (egg wash for baking empanadas)
Instructions
Empanada Dough
- Dough: Mix all dry ingredients together in a large bowl. Cut in and crumble shortening with a fork.
- Add the cold chicken broth all at once and stir until dough ball forms.
- Dough will be soft, but will not stick to sides of bowl. Divide and roll into 20 to 22 dough balls about the size of a golf ball. Cover loosely with plastic while forming empanadas.
Empanada Filling
- In a skillet, break apart chorizo and add onions and garlic. Over medium high heat, cook and continue breaking up chorizo while cooking onions and garlic. This will take about 10 minutes.
- Add in salsa or taco sauce of choice and remove from heat to cool while preparing dough and dough balls.
Assembly & Cooking Instructions
- Cut two pieces of parchment paper into 6-inch squares. Use a 4-1/2 inch round cookie cutter and draw a circle for a guide, and flip paper over.
- Place each dough ball between the 6-inch marked squares, place second piece of parchment on top and flatten by hand or with rolling pin.
- Remove top piece of parchment. Brush egg wash on flattened disc and place one heaping tablespoon of meat filling.
- Fold over the top half of dough press edges together using parchment to press together. Crimp with tines of fork.
- Place empanadas on parchment lined baking sheet, brush with egg wash. Bake at 375 for 20 minutes. Cool 5 minutes before serving with queso, sour cream, or guacamole.
- Store any leftover empanadas covered in refrigerator for up to one week or freeze.
